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Mint flavored battered zucchini parmigiana on a parmesan cheese basket.

  • 200 g grated Parmesan cheese
  • 40 g polenta flour
  • 400 g Orogel battered courgette
  • 200 g “Vacche rosse” Parmesan cheese
  • 20 g mount vesuvius cherry tomato
  • salt
  • pepper
  • mint leaves from Pancalieri
  • 4 courgette flowers
  • extra virgin olive oil
  • 1 courgette flower
  • “vitellotte" violet potatoes
Side Dishes


  1. Combine the grated Parmesan cheese with instant flour maize. Pour the mixture in a hot non-stick pan until it’s covered. Detach the waffle ends and turn it upside down to cook the other side. After a minute pour the waffle onto an upside down glass or bowl and give it a uniform shape with the hands. Once it’s cooled remove the basket.
  2. Prepare the parmigiana: put the crispy battered zucchini sticks seasoned with salt and pepper, a parmesan cheese flake, a mint leave and 2/3 cherry tomato slices in a buttered aluminum mould. Repeat until the mould’s edge is reached. Bake at 180°C for 6 minutes.
  3. Remove the parmigiana from the mould and put it in the parmesan cheese basket, place a fresh zucchini blossom and pour a drizzle of EVO. Serve with cherry tomatoes caramelized in oven with icing sugar.
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